Recipes > Desserts > Pastry > Pastry For Tarts or Open Pies

Pastry For Tarts or Open Pies


  • 2 cupfuls of flour
  • 3/4 cupful of butter
  • 1/2 teaspoonful of salt
  • 1 tablespoonful of sugar
  • yolks of 2 eggs
  • water


Sift the flour, salt, and sugar together. Cut in the butter. Mix in the beaten yolks, then enough water to make a paste which is not very stiff; roll it two or three times, then wrap it in a cloth, or cover it closely, and put it in the ice-box for an hour. This gives enough paste for four small tart pies.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus